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My cheesy orecchiette is just the cheesiest! Featuring both American cheese and Colby jack, it is super creamy and is topped with crunchy roasted asparagus!

Cheesy Orecchiette with Asparagus

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 pound orecchiette
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup sour cream
  • 1/4 teaspoon dry mustard
  • 1 cup shredded Colby jack cheese
  • 10-12 slices American cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper

For asparagus:

  • 1 bunch asparagus sliced into 1" sections
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Bring a large covered pot of salted water to boil over high heat. Heat oven to 450 degrees Fahrenheit.

    Arrange asparagus in one layer on a metal sheet pan. Drizzle with olive oil and season with salt and pepper. Set aside.

    To a medium-sized saucepan, add butter and melt over medium heat. Slowly add flour to the melted butter, whisking to incorporate. While continuing to whisk, stream in the milk and allow to come to a boil. Simmer over medium heat until thickened. Add sour cream, dry mustard and cheeses and stir until cheese is melted. Season with salt and pepper and set aside.

    Cook asparagus in oven for 8-10 minutes, shaking the pan halfway through. Turn on the broiler to high heat and broil for an additional 2-4 minutes, watching closely to prevent burning.

    While asparagus is cooking, add orecchiette to boiling water and cook until al dente. Strain pasta and return to pot. Add cheese sauce and stir to combine. Serve topped with charred asparagus.